Preheat your oven to 180°C (350°F).

In a mixing bowl, crack the 4 large eggs and whisk them vigorously until they start to change color to a pale yellow.

Gradually add the 150 g of granulated sugar while continuing to whisk until the mixture becomes frothy and has roughly quadrupled in size.

Add ⅛ tsp of salt, 120 g of self-raising flour, and 80 ml of full-fat milk to the egg mixture. Gently fold the ingredients together using a spatula or a whisk until there are no lumps remaining.

Take a rectangular baking dish, grease it with butter or oil, and line it with parchment paper for easy removal of the cake.

Pour the cake batter into the prepared baking dish. Tap the dish gently on the counter to release any trapped air bubbles.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the dish for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely to room temperature.

Once cooled, place the cake back into the baking dish.

In a medium-sized saucepan, pour in 500 ml of whole milk and bring it to a gentle boil over medium heat.

Once the milk is boiling, add the packet of rasmalai mix. Reduce the heat to low and let it simmer gently for about 6-8 minutes, stirring occasionally to avoid lumps.

After the rasmalai mix has fully dissolved, stir in 300 ml of condensed milk and 300 ml of evaporated milk. Mix thoroughly, then remove the saucepan from the heat and allow the mixture to cool completely.

Once the milk mixture is cool, use a fork to prick the top of the cooled cake all over. This will help the milk soak into the cake.

Pour the cooled milk mixture evenly over the cake, ensuring it is well covered. Cover the baking dish with plastic wrap or aluminum foil and let it soak in the refrigerator for about 4-6 hours, or preferably overnight.

In a mixing bowl, add the 560 g of cream cheese. Use a spatula to smooth it out.

Add 500 ml of extra thick cream and sugar to taste (if desired). Beat the mixture using an electric mixer until soft peaks form.

Transfer the cream cheese mixture into a piping bag. Pipe decorative swirls over the soaked cake.

Sprinkle the top of the cake with sliced pistachios and edible dried rose petals for a beautiful presentation.

Carefully slice the cake and serve chilled. Enjoy your delightful Ras Malai Three Milk Cake!